Lemongrass Pork Satays

There's a reason Saveur devoted a whole article in a recent issue to satays, that "adaptable combination of skewers, meat, and heat." During grilling season, the possibilities for flavor when it comes to satays (and their likely ancestor, the kebab) are wide. Burgers and the like are fun and all, but a little bit of creativity can lead to something as delicious as this.

These skewers come via Jean-Georges Vongerichten, and as you'd expect with his recipes, the flavors are complex but expertly blended. The bright sweetness of lemongrass leads, followed by all kinds of complex pungency from the fish and oyster sauces, rounded out with a little sugar, shallot, and toasted sesame seeds. It's a remarkable marinade. The only thing missing was heat, so if you wanted to punch it up, a minced red chile wouldn't be out of place.

Procedures

1

In a small food processor, process all ingredients except the pork until smooth. Transfer mixture to a bowl, add pork pieces, and toss to coat well. Marinate at least 30 minutes at room temperature, or refrigerate for longer (preparing marinade in the morning is a great solution).

2

Prepare a hot grill and soak skewers in water to inhibit burning. Thread pork onto skewers and grill, turning once, until lightly charred but still juicy, about 5 minutes. Serve immediately.

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About the Author

Born and raised in Chicago, one of Blake's earliest food memories was a Chicago-style hot dog with all the toppings. It was the start of a beautiful friendship.

As a co-founder of The Paupered Chef And a Serious Eats Contributor since the beginning, Blake has been writing about food regularly since 2006. He currently contributes weekly to Dinner Tonight and writes the Chicago-based column Sausage City. He studied professional cookery at Kendall College in Chicago, and is creative director of Jamco Creative, an outfit in Chicago that specializes in social media marketing.

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